June 2005 Issue
With the labeling deadline approaching and consumers becoming wary, processors search for substitutes for the functionality of trans fatty acids.
Between the interest in fiber and allergies such as celiac disease, its time to spill the beans about these specialty flours.
Our seventh-grade panelists loved Cheez-It Twisterz.
Low-carb is slowing but not gone; organic and low-sugar are soaring in sales.
Rather than admit failure, the government acts as if the guidelines have been working and gives us more of the same.
Again this year, salt was slammed by both the USDA and the Center for Science in the Public Interest in reports that had all of the trappings of legitimate science, but little - if any - substance.
Bumble Bee takes pouched tuna one step higher with Mesquite Grilled Albacore Tuna Steak.
FMI whets our appetite with innovative new products.
Tell consumers, We care about your health. When people feel cared about, they become your most loyal customers.
A sampling of ingredients for baking and shaking.
Bertolli Dinner for Two, Campbells Select soups, Betty Crocker Warm Delights, Edys Dibs, McCormick Grill Mates Spice Rubs, a lite Island Breeze.
The revised USDA dietary guidelines could open the floodgates to high-fiber foods, giving some old ingredients new purpose and life.
Pilot plant facilities offer cost-effective opportunities to test the tools of production and new products in a real food manufacturing environment.
Maplewood Meats' thermoform fill-seal system boosts production 200 percent.
Proposals look similar to what we have in the U.S; differences reflect a greater degree of skepticism toward health claims in Europe.
The software industry had Linux. What will RFID users have to "open" up their systems? It's time to put enabling technology in the hands of the masses.
CDC report misinterpreted, restated; fat is not the No. 2 killer.